Method of desiccating eggs.



UNITED srA'rEs PATENT orrion.

TOYOYORY HARA, OF SAN FRANCISCO, CALIFORNIA.

METHOD OF DESICGATING EGGS.

. No Drawing.

Specification of Letters F'atent.

Patented June 23, 1914.

Application filed June 23, I913. SerialNo. 775,395.

Toail whom it may concern Be it knownthat I, TOYOYORY I-Lma, a subjectof the Emperorof Japan, residing in the city and county of San Franciscoand State of California, have invented new and useful Improvements inMethods of Desiccatin Eggs, of which the following is a speci cation.-

Thisinvention relates to a method of desic'cating eggs.

It is the purpose of this invention to improve present methods ofdesiccating eggs so as to produce a superior product of uniformcharacter and without destroying or changing the chemical constituentsof the egg, other than the evaporation of the moisture therein; and toprovide a method of manufacturing egg powder by which the addition ofchemicals for preserving or c01- oring is rendered unnecessary.

Heretofore it has beena common practice in reducing eggs to a powder orflake state, to add preservatives such as sugar, salt, sulfid of soda,or other foreign chemical substances to prevent the product from becominrancid and disagreeable to the taste,-co oring matter also beingemployed to render the product uniform in color. This handlin the eggaddition of foreign-substances changes the -ohemical constituents of theegg powder,

sesses all the qualities of the egg in its origiand affected by lightrays,

nal state. C

The essence of my present process resides in handling and treating theegg in a dark room, in a pure, dry atmosphere warmed to a predeterminedtemperature, so as to prevent the chemical action of sunlight and humidair on the constituents of the egg, it having been found that both theyolk and white of the egg are sensitive to particularly those of thesun, and other white or yellow light, and also detrimentally aifected byexposure to impure and moist atmosphere.

moisture from the egg liquid is In carryin out the present process theeggs are bro en in a dark roomand the yolks and whites are separated ina red or ruby light, so as not to expose the egg liquid to white light.The yolk and white portions of the egg are then thoroughly beaten inseparate vessels, so as to render them uniform in consistency. Thebeaten yolks and whites. are then mixed and again beaten so as tothoroughly mingle the yolk and White portions of the eggs into one massof uniform consistency, to which is added approximately 1 1% of warmed,distilled water, and then thoroughly beaten, which acts to reduce themass to a more liquid and less viscous state. The foregoing steps are,as before stated, carried on in a dark room having a temperature of notless than 105 Fahrenheit, or more than 115 F.; the temperature beingpreferably maintained at 105 F., it having been found that by treatingeggs, as

before described, in this temperature, no

chemical action or change in the constitue nts of the egg takes place.When the egg liquid has been thoroughly beaten, it is distributed in athin film over a surface of glass, china, porcelain, or similar ware,heated to a temperature of approximately 5 more than that of thesurrounding atmosphere, that is about 110 F., when the temperature ofthe room is maintained at 105 F. until the mass is reduced to a powderor flake state.

It has been found that by the addition of distilled water, theevaporation of the eatly quickened, and that by beating the yo ks andwhites of the eggs in se arate vessels, then mixing and reheating t eyolk and white portions of the egg become thoroughly mixed and do notseparate readily into separate strata owing to the difference inspecific gravity of the yolks and whites, when distributed over thedrying plates. This iniures a product of. uniform character and co or.

It is necessary that theatmosphere of the room in which the eggs aretreated be pure and kept dry and free from moisture, for which reasonthe air is treated in any suitable manner to purify it and remove themoisture before it is allowed to enter the room. The absence of humidityin the air in which the egg liquid is handled prevents chemical changestaking place in the egg liquid, due to atmospheric moisture.

It is important that the egg liquid be evaporated or dried in a shortspace of time; the more rapidly the drying action takes place thebetter, as delay in the drying causes detrimental chemical changes totake place in the egg liquid The quickness of the drying operation isfacilitated and insured by treating the egg liquid in a dry atmosphereof the temperature above s eclfied, and also by the addition ofdistllled water which insures a rapid spreading of the liquid over thesurface of the drying plates Having thus described my invention, What Iclaim and desire to secure by Letters Patent, is:

1. The method of desiccating e gs, consisting in separating the yolksrom-the whites of the eggs, beating the whites and yolks separately,mixing the yolks and whites together in the, beaten state and re-'beating, and finally in reducing the mass to a powder or flake state bypouring the mass in a thin layer over non-metallic drying plates heatedto a temperature of about 110 F.; the above operations bein performed ina dark room .in which t e atmosphere is dehumidified and heated to atemperature of about 5 less than the drying plates.

the mass to a powder or meats 2. The method of desiccating e gs,consisting in separating the yolks rom the Whites of the eggs, beatingthe whites and yolks separately, mixing the yolks and whites together inthe beaten state and rebeating, adding about 1%% distilled water andagain beating, and finall in reducing ake state by pouring the mass in athin layer over nonmetallic drying plates heated to a temperature ofabout 110 F.; the above operations being performed in a dark room Inwhich the atmosphere is dehumidified and heated to a temperature ofabout5 less than the drying plates.

3. The method of desiccating eg s, consisting in breaking and beating te eggs in a dark room, adding about 1%% of distilled water, beating theegg liquid and and water, and drying the masspn heated plates in a dryatmosphere of about 105 F. until the mass is in a powder or flake state.

In testimony whereof I have hereunto set my hand in the presence of twosubscribing witnesses. TOYOYORY HARA.

Witnesses:

JOHN H. HERRING,

W. W. HEALEY.

